In a skillet, heat 3 tablespoons of the corn oil and saute shallots until almost transparent; set aside.

In a deep bowl, combine shallots, cassava flour or potato flour and oysters. Mix throughly. Add a little water if necessary to make a thick batter.

Shape into small round fritters.

In anonstick skillet, heat remaining oil. Fry fritters on moderate heat, turning over to cook evenly. Repeat the process until all the oyster batter has been cooked, adding more oil if necessary. Drain on paper towels and transfer to platter.